In a medium skillet, add one tablespoon Olive Oil and heat over medium heat until shimmering

Add the onion for the meatballs and cook until translucent (see through) adding a pinch of salt to help sweat the onion

Once the onion has cooked, add the garlic for the meatballs and cook until fragrant (about 1 minute)

Start the marinara sauce. In a large stock pot heat olive oil over medium high heat until shimmering

Add in onion from marinara sauce ingredients and cook until translucent (see through) adding salt to help sweat the onion

Add in garlic a cook until fragrant (about 1 minute)

Add red wine and deglaze the bottom of the pot, scraping up fond. Reduce the wine until almost syrupy

Add in tomatoes, dry herbs, sugar, tomato paste, and red wine vinegar and combine thoroughly

Bring marinara sauce to a vigorous simmer and reduce heat. Simmer uncovered until reduced.

In a large mixing bowl, combine ground beef, Italian Sausage, eggs, breadcrumbs, Parmigiano Reggiano, and Italian Parsley

Once the onion mixture has cooled (we don’t want to scramble those eggs) add to the meat mixture

Add water to the mixing bowl until meat mixture is slightly soupy. This will keep the meatballs from drying out while cooking

Start rolling meatballs to your choice of size. My meatballs are slightly larger than a golf balls. Place them on a parchment paper lined rimmed baking sheet

In a large skillet, heat remainder of olive oil over medium high until shimmering

In batches, add the meatballs searing on all sides

Remove the meatballs to a paper towel lined plate to drain grease and continue until all meatballs are seared

Place all seared meatballs on a foil lined rimmed baking sheet roughly 1 inch apart

Add half of the fresh basil and oregano to marinara sauce and mix while meatballs are baking

Remove meatballs from oven and add to marinara sauce and continue cooking until sauce is reduced

Serve meatballs and pasta sauce over your favorite pasta. Top plates with remaining fresh basil and more parm. Enjoy!